Pan-Seared Scallops with Lemon Brown Butter
In short: Large sea scallops seared in a hot pan for a deep golden crust and sweet center, finished with lemon brown butter. Ready in 20 minutes. It takes about 18 min in total and makes 2 servings.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 350 kcal
Scallops are simple to cook but unforgiving: they need to be dry, the pan has to be hot, and the sear takes only about 3 minutes. Get those three things right and you get a deep golden crust and a tender, sweet center. A quick lemon brown butter made in the same pan is all they need. Serve with a pea puree, creamy polenta or a lemony salad.
Instructions
- Pull off the small tough side muscle from each scallop if it is still attached. Pat the scallops very dry with paper towels and let them sit on fresh towels for 5 minutes. Season both sides with salt and pepper.
- Heat the oil in a 28 cm (11 inch) heavy skillet over high heat until it just begins to smoke.
- Add the scallops in a single layer with space between them. Do not touch them for 2 minutes, until the underside is deep golden.
- Flip and cook for 1 to 1 1/2 minutes more. The scallops are done when they are opaque, firm but springy and 63°C (145°F) in the center.
- Move the scallops to a warm plate. Lower the heat to medium, add the butter and garlic and cook for 1 to 2 minutes, swirling, until the butter foams and smells nutty.
- Take the pan off the heat and stir in the lemon juice, zest and parsley. Spoon the sauce over the scallops and serve immediately.
Tips
- Dry scallops are everything. If the surface is wet, they steam and turn pale and rubbery. Buy dry-packed scallops when you can.
- Cook in two batches if your pan is crowded. Overcrowding drops the temperature and prevents browning.
Questions and answers
How do I know when scallops are done?
They turn from translucent to opaque, feel firm but springy and reach 63°C (145°F). Overcooked scallops are tough and chalky, so aim for 3 to 4 minutes in total.
Can I use frozen scallops?
Yes. Thaw them overnight in the fridge on a towel-lined plate and pat them very dry before searing.
What does dry-packed mean for scallops?
Dry-packed scallops are sold without added water or preservatives, so they sear properly and taste sweeter. Wet-packed ones release liquid in the pan.
How long does it take to make Pan-Seared Scallops with Lemon Brown Butter?
About 18 min in total: 10 min of preparation and 8 min of cooking.
How many calories are in Pan-Seared Scallops with Lemon Brown Butter?
About 350 kcal per serving, with 33 g of protein, 5 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 5 g |
| Fat | 22 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
